Baked Feta Gnocchi with Cherry Tomatoes and Fresh Basil
Creamy baked feta cheese melts into sweet roasted cherry tomatoes and pillowy gnocchi for the ultimate comfort dish. This simple one-pan recipe celebrates spring flavors with fresh basil and a hint of garlic.
Ingredients
- 500g potato gnocchi
- 400g cherry tomatoes, halved
- 200g block feta cheese
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 150g fresh baby spinach
- 15g fresh basil leaves, torn
- 2 tablespoons freshly grated Parmesan cheese
Instructions
Preheat the oven to 200°C (400°F).
Spread the halved cherry tomatoes in a large baking dish. Drizzle with 2 tablespoons of olive oil, add the minced garlic, oregano, red pepper flakes, salt, and pepper. Toss to combine.
Place the block of feta cheese in the center of the tomatoes. Drizzle the remaining tablespoon of olive oil over the feta.
Bake for 25 minutes until the tomatoes are softened and bursting, and the feta is golden on top.
Meanwhile, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
Remove the baking dish from the oven and use a fork to break up and mash the feta into the tomatoes, creating a creamy sauce.
Add the cooked gnocchi and fresh spinach to the dish, gently folding everything together until the spinach wilts and the gnocchi is evenly coated.
Top with torn fresh basil and grated Parmesan cheese. Serve immediately while warm.
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